Time 1h Yield 6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. In medium saucepan, simmer chili until heated through. Cook macaroni according to package directions; drain well and set aside. Grease a deep 8-quart or similar casserole dish. Spoon 1 cup of chili evenly on bottom of dish. Next, layer half of the macaroni, drizzle half of the ketchup (approx. 1/4 cup), half of the remaining chili and half of the cheeses. Repeat layering with remaining macaroni, 1/4 cup ketchup, remainder of chili and remaining cheeses. Top with jalapeno slices, if desired. Cover and bake 30 minutes. Remove cover and bake an additional 10 minutes or until heated through and cheese is bubbly. *NOTE: I prefer my home-made chili in this recipe, but if I use canned chili, I like to add chopped green pepper, chopped onion, 4 oz. can green chilies, cayenne pepper or whatever I have on hand to “doctor” it up.
Time 55m Number Of Ingredients 16 Steps:
Preheat oven to 375°F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside. In a large, deep skillet or Dutch Oven heat the olive oil over medium heat. Add the onions to the pan and cook until softened, about 5 minutes. Turn the heat up to medium-high and add in the ground beef. Cook until no longer pink. Add in the garlic and cook for 2 more minutes. Drain excess liquid in pan if necessary. Add in the fire roasted tomatoes, tomato sauce, tomato paste, green chilis, salt, chili powder, cumin, smoked paprika, corn, and black beans. Stir to combine. Bring mixture to a boil and then turn heat to low and simmer, stirring occasionally. Bring a pot water to a boil and cook the macaroni according to package directions. Drain and add the pasta to the chili mixture, stirring to combine. Transfer mixture to your prepared baking dish and top with the grated cheese. Bake for 25 minutes, or until the cheese is melted and mixture is bubbly. Serve immediately.
Time 1h Yield 10 serving(s) Number Of Ingredients 13 Steps:
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook beef, onion & garlic over medium heat until meat is no longer pink, then drain. Preheat oven to 375 degrees F & coat a 13"x9" baking dish with nonstick cooking spray. Add tomatoes, beans, tomato paste, chilies & seasonings to beef mixture & stir to combine. Drain macaroni, then add it to the beef mixture, stirring to combine. Pour beef & macaroni mixture into the prepared baking dish, then cover & bake for 25-30 minutes or until bubbly. Uncover & sprinkle with the shredded cheese, then return to oven & bake another 5-8 minutes longer or until cheese is melted.
Time 45m Yield 10 servings. Number Of Ingredients 14 Steps:
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.
Time 30m Yield 6 Number Of Ingredients 14 Steps:
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat. Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes. Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.
Time 50m Yield 8 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook until tender, 8-10 minutes., Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat until beef is no longer pink, 8-10 minutes; drain. Stir in tomatoes, tomatoes and green chiles, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese., Transfer to a greased 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.
Time 1h10m Yield 12 Number Of Ingredients 19 Steps:
Preheat oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. In a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes. Whisk the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper. Arrange the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips. Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.
Time 45m Number Of Ingredients 11 Steps:
In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes. Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.
